Cooking Invention Week: A Good Lookin’ Bake (5/7)

Hello Folks!

Happy New Year! Welcome to our first post of 2019! We began this blog on 13th February 2013, so we’re almost 6 years old!

We’re still in our series about cooking inventions, and healthful, vegan, gluten-free ones at that!

Here in Switzerland, I’ve noticed that varied, well-arranged, properly (read: generously!) spiced oven bakes get a standing ovation at the dinner table. It’s wintertime, and oven-based cooking spread a delicious, warm smell through-out the house.

Super easy veggie oven bake...
Super easy veggie oven bake…

This particular recipe only requires you to buy colourful veggies and arrange them nicely in your baking pan or sheet.

Suggestions include: tomatoes (slit slightly open), potatoes or sweet potatoes (you may want to lightly boil these first, or cut them really small), mushrooms (add a lovely nutty texture when baked), carrots, parsnips, brussel sprouts, asparagus, etc.

I also like to use a bake-able fruit, such as an orange, pear or apple. It gives the dish a nice, sweet occasional munch!

Little trick: cut the veggies according to the size in which they will cook evenly. So for example, you’ll want to cut parsnips a little smaller than carrots. If you don’t do this, you’ll have to cook incrementally, i.e. put in the longest-cooking veggies first, followed by the second-longest-cooking veggies, and so on. This can be a waste of time!

Dressing Recipe:

  • An onion, sliced
  • 2-3 gloves of garlic, sliced
  • 3-4 tablespoons of olive oil
  • 2 teaspoons of salt (you can also use soy sauce in lieu)
  • Pepper to taste

Once you have arranged your baking tray with all your delicious veggies, scatter the ingredients above onto your veggies. Toss around, so the coating of the “dressing” is even.

Bake for approximately 15-20 minutes at 180 degrees or so. If you see them browning, take ’em out!

Once they are out of the oven, splash a little balsamic vinegar or apple cider vinegar on your food. You can also roughly chop up some cilantro (or any green herb or veggie) and sprinkle on top. Another idea: dust the top with nutritional yeast (make sure it’s of the gluten-free variety!).

Hopefully this cooking invention series has been a little inspirational to you all in spicing up (or spicing down) your at-home cooking… I wish you creativity and joy as you express yourself in the artwork that is making food!



Cooking Invention Week: Banana Peel??? (3/7)

Friends from World Over,

What??? Banana peel? You heard it right my friends. Banana peel is a good thing to eat! Peels often contain a lot of nutrients and fiber, and can often be eaten! So, while the peel of a durian may be regretfully relegated to the compost pile, you can (and should!) eat peels of bananas, potatoes, apples, kiwis, etc. In fact, often the parts closest to the peel contain the highest nutrients, e.g. the layers of onion closest to the peel contain the highest amount of prebiotic fibre – excellent for your gut health! So when using fruit and veggies, either include the peel, or cut as closely as you can to the peel!

Big But: as long as they are organic or low in pesticides! 

Quick note: I understand that it is difficult and expensive to buy organic all the time. So what I do is… give it my best shot based on information that I have! “Best effort basis!” For a quick guide on what foods you must absolutely buy organic and which ones are naturally not grown with a lot of pesticides, check out the Environmental Working Group’s Clean 15 and Dirty Dozen. This list is updated annually.

Okay, back to banana peels! You can do your own research on the internet about this, but here’s just one tidbit:

“The flesh is high in vitamins B-6 and B-12, magnesium and potassium, but also contains some protein and fiber. In general, the peels of fruits contain additional nutrients and fiber that complement the inside flesh. The peels of apples, oranges and kiwis are good examples and more commonly eaten in Western countries, although banana peels seem to be better appreciated in India and Southeast Asia.”

Source: Livestrong Website

So, what are you waiting for? Try this super simple Baked Sweet Potato and Squash recipe with banana peel. So start off, cut the peel really small, so that you give yourself some time to get used to the texture and taste.

Washed and chopped banana peel...
Washed and chopped banana peel…
Put 'em all together in a baking tray...
Put ’em all together in a baking tray…


Baked in the oven... dripping with flavour!!!
Baked in the oven… dripping with flavour!!!


  • 1 medium leek, chopped up (you can probably use more than you think!)
  • 1 medium sweet potato, chopped small
  • 1 medium butternut squash (or any squash that cooks similarly), chopped in the same size as the sweet potato
  • The peel of 1 banana, chopped small
  • A drizzle of olive oil (use a high quality one)
  • Salt and rosemary, for taste


  •  Put all chopped veggies in a baking tray
  • Heat oven to 200 degree Celcius
  • Drizzle some olive oil over all of them, and toss!
  • Sprinkle some salt and rosemary on top
  • Bake for approximately 20 minutes!
  • You done!!!

Open up your taste buds, my loves!